First recipe advice

zraeee said:

Hey everyone, just looking for some advice on this recipe. Not sure if the hop bill will be too intense for a 5 gallon batch... I'm a super hophead so I'm looking to create something extremely bitter and piney. Let me know your thoughts!

5 gallon All Grain

11 lbs two row
10 oz dextrose
7 oz crystal 40
7 oz carapils

OG - 1.071
FG - 1.017

90 min - 4 oz Columbus
45 min - 1 oz simcoe
30 min - 1 oz centennial

Flameout - 1 oz Amarillo
- 1 oz Cascade
- 1 oz simcoe
- 1 oz centennial

Dry hop - 1 oz centennial
- 1 oz Columbus
- 1 oz simcoe

California ale yeast 001 - abc of 7.2%

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theveganbrewer said:

1.5 oz Columbus @ 90
1 oz Centennial @ 15
1 oz Simcoe @ 10

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theveganbrewer said:

4 oz of Columbus for bittering is just a waste of hops. That's probably close to 200 IBUs, we can only taste 100. I'd drop that to 1.5 ounce for 90 minutes. Then try to keep the rest of your additions at 20 minutes or less, for aromas sake. The less they boil, the more aroma you'll keep.

1.5 oz Columbus @ 90
1 oz Centennial @ 15
1 oz Simcoe @ 10

I don't know what type of setup you have, but it you want some serious aroma and great hop juice taste, whirlpool those flameout additions for 20 minutes or so around 190 degrees. Then chill, send to ferment, and after that's done, do that dry hop. It'll be bitter and hoppy. You will get some bitterness from the whirlpool addition and end up somewhere around 110 IBUs.

For the whirlpool, I'd just go with 0.5 ounces of each, then dry hop with .5 or 1 ounce, whatever you need to finish the bag of hops you opened.

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